Easter Lamb Cake

Baking an Easter lamb cake is more than just making dessert—it’s a fun way to celebrate the season with something homemade and special.

A soft, buttery sponge forms the base, covered in smooth, creamy buttercream that makes decorating easy and enjoyable.

The process is simple: a well-mixed batter bakes into a tender yet sturdy cake that holds its shape beautifully. Once cooled, a layer of frosting creates a smooth foundation before the real magic begins.

Swirls of piped buttercream turn it into a fluffy lamb, a touch of pink brings its face and legs to life, and pastel chocolate eggs add the final festive touch.

Every step is designed to be straightforward, so there’s no need to worry about complicated techniques. With the right tools and a little patience, this cake comes together effortlessly.

It’s a fun project for any skill level and a centerpiece that’s just as delicious as it is adorable.

Table of Contents

Easter Lamb Cake Recipe

Ingredients

For The Cake

2 ½ cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tbsp pure vanilla extract
1 cup whole milk

For The Buttercream Frosting

1 ½ cups unsalted butter (softened)
4 cups powdered sugar (sifted)
2 tsp pure vanilla extract
3-4 tbsp heavy cream

For Decoration

Pink and black food coloring
Green buttercream for grass (gel food coloring recommended)
Assorted pastel chocolate eggs
Piping bags with star and round tips

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, sift together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until pale and fluffy (about 3-4 minutes).
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients in three parts, alternating with milk. Mix until just combined (do not overmix).
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before decorating.

Making The Frosting & Decorating

Beat butter until creamy. Add powdered sugar gradually, mixing on low speed.
Add vanilla extract and heavy cream one tablespoon at a time until desired consistency is reached. Whip for 2-3 minutes until light and fluffy.
Take a small portion and tint it pink (for the lamb’s face and legs). Take another tiny portion and tint it black (for the eye and mouth).
Frost the cake with a thin layer of buttercream.
Pipe green grass around the top and bottom edges of the cake using a grass piping tip.
Pipe a lamb shape in the center using a star tip, creating a fluffy wool effect.
Use pink buttercream to pipe the face, ears, and legs. Add black buttercream details for the eye and mouth.
Place pastel chocolate eggs around the lamb to create an Easter-themed border.

How Do You Prevent The Easter Lamb Cake From Sticking To The Mold?

Nothing is more frustrating than carefully baking your lamb cake, only for it to tear apart when removing it from the mold. Preventing sticking is simple if you follow these key steps:

Grease the mold thoroughly: Use butter, shortening, or baking spray to coat every detail inside the mold, including small crevices. This helps the cake release smoothly.
Dust with flour or cocoa powder: After greasing, sprinkle a light layer of flour if making a vanilla cake or cocoa powder for a chocolate version. Shake off any excess.
Use baking spray with flour: A non-stick baking spray that contains flour works well for an even coating and prevents gaps in coverage.
Let the cake cool properly: Allow the cake to cool in the mold for about ten minutes before gently loosening the edges with a knife. Turning it out too soon can cause breakage.
Tap the mold gently: If the cake sticks, lightly tap the back of the mold to help release it without pulling.

How Can You Make The Lamb Cake Look More Realistic?

A few simple decorating tricks can turn your lamb cake into an eye-catching Easter centerpiece with a lifelike appearance.

Use piped frosting for texture: A star or grass piping tip creates a woolly, fluffy effect, making the lamb look soft and realistic.
Add shading with cocoa powder: Lightly dusting cocoa powder around the ears and face gives the lamb depth and dimension.
Shape the face carefully: Smooth frosting on the face area before piping the wool to keep the features clear and well-defined.
Use candy or fondant for details: Chocolate chips or candy eyes bring the lamb to life, while pink fondant works well for the ears and nose.
Give it a finishing touch with a ribbon: A small pastel ribbon tied around the neck adds charm and makes the cake even more festive.

How Can You Fix A Cake That Doesn’t Stand Upright?

A wobbly or leaning lamb cake can be frustrating, but a few quick fixes will help keep it sturdy.

Trim the bottom if needed: If the cake is uneven, carefully cut a thin layer off the base to create a flat surface.
Use buttercream as glue: A thick layer of frosting between the two halves of the mold helps hold them together.
Reinforce with skewers: Inserting one or two wooden skewers through the base into the head adds support and prevents tipping.
Let the cake rest before decorating: A freshly baked cake is delicate, so letting it cool completely before standing it up reduces the risk of breaking.
Chill before serving: A short time in the fridge helps the frosting set, making the cake more stable.

What Frosting Works Best For Decorating A Lamb Cake?

The right frosting makes decorating easier and gives the cake its signature fluffy look.

Buttercream frosting: Soft, creamy, and easy to pipe, buttercream creates a realistic wool texture and holds its shape well.
Cream cheese frosting: A slightly tangy, thick frosting that pairs beautifully with the cake while still being easy to work with.
Whipped frosting: Light and airy, but it can be too soft for detailed piping unless stabilized with gelatin or cornstarch.
Swiss meringue buttercream: Silky and smooth, this frosting is less sweet than regular buttercream but works well for decorating.

How Should You Store An Easter Lamb Cake?

Proper storage keeps your lamb cake fresh and maintains its shape until it’s time to serve.

Store at room temperature for short-term freshness: If serving within one day, keep the cake in a cool, dry place covered with a cake dome or loose plastic wrap.
Refrigerate for longer storage: If keeping the cake for more than one day, store it in the fridge in an airtight container to prevent drying out. Let it come to room temperature before serving.
Avoid humidity and heat: Too much moisture or warmth can make the frosting melt or cause the cake to become soggy.
Freeze for future use: Wrap the undecorated cake in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before decorating.

Fun Ways To Serve This Cake For Easter

An Easter lamb cake is already special, but adding a creative touch to the presentation makes it even more exciting.

Surround it with Easter eggs: Arrange candy-coated chocolate eggs or dyed hard-boiled eggs around the cake for a festive display.
Place on a bed of green coconut grass: Dye shredded coconut with green food coloring to resemble grass and set the cake on top.
Serve with fresh fruit: Sliced strawberries, blueberries, or raspberries add color and a refreshing contrast to the sweetness.
Drizzle with a flavored glaze: A light drizzle of lemon or vanilla glaze over the cake adds extra flavor and shine.
Pair with Easter-themed treats: Serve alongside sugar cookies, carrot cake cupcakes, or chocolate bunnies for a full dessert spread.

Can This Easter Lamb Cake Be Made In Advance?

Yes, making the cake ahead of time can save effort on a busy Easter day.

Bake the cake a day or two before serving: Let it cool completely and store it wrapped in plastic at room temperature.
Prepare frosting in advance: Buttercream or cream cheese frosting can be made a day ahead and kept in the fridge. Let it soften before using.
Decorate on the day of serving: For the freshest look, pipe the frosting and add decorations just before displaying the cake.
Freeze for longer storage: An undecorated lamb cake can be frozen for up to a month. Wrap it tightly to prevent freezer burn and thaw before decorating.